Thursday, 25 August 2016

Cappucino Cake

If a treat is what you're looking for; this is the cake for you. A classic Cappucino cake goes down well at breakfast or with afternoon tea; it's rich coffee flavour will surely hit the spot. The whole point of baking is to have fun with it which is why I tend to tweak recipes a lot; I subtract what I don't like and add in what I do like. After all, we have an imagination that is just waiting to be used so why not experiment a little.
Preparation time: 20 minutes                                                                 Cooking time: 25 minutes

What you need:
  • 300g self-raising flour
  • 250g light soft brown sugar
  • 4 beaten eggs
  • 250g softened butter
  • 200ml strong instant coffee
Method:
  1. Preheat oven to 180C and prepare two baking tins.
  2. Place butter and sugar into a bowl and beat together using an electric mixer until creamy and pale.
  3. Add in the flour and eggs then beat again. Pour in half the coffee and mix.
  4. Spoon mixture into prepared tins and bake for 25 minutes. 
  5. Leave cakes to cool. Sprinkle a few tables spoons of the remaining coffee over the sponge cakes. 
  6. Make you buttercream whilst the cakes cool completely and decorate with crushed hazelnuts. 




Enjoy the rest of your week!
Nokhuthula xo

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